Mushroom Bourguignon

Name: Mushroom Bourguignon
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 4¾ cups, water, divided; ¼ cup, extra-virgin olive oil, divided; 2½ pounds, portobello mushroom caps, cut into 1-inch pieces; ½ teaspoon, table salt; ¼ teaspoon, pepper; 2 , carrots, peeled and sliced inch thick; 1 , large shallot, chopped; 4 , garlic cloves, smashed and peeled; 3 tablespoons, all-purpose flour; 1 cup plus 2 tablespoons, dry red wine, divided; 2 tablespoons, white miso; 2 tablespoons, soy sauce; 1 tablespoon, tomato paste; 6 , sprigs fresh thyme; 2 , bay leaves; 1 ounce, dried porcini mushrooms, rinsed; 1 cup, frozen pearl onions, thawed; ¼ cup, minced fresh parsley

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Appears in Cook's Illustrated November/December 2022

Mushrooms are teeming with umami and virtually impossible to overcook. So why not leverage those perks in one of the world’s most lush and savory braises?

SERVES6 to 8

TIME1¾ hour

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WHY THIS RECIPE WORKS

Mushrooms are inherently savory; have the ability to build fond, the rich-tasting browned bits that form on a pot’s interior surface; and offer a balance of tenderness and resilience that allows them to turn pleasantly supple when simmered ...

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